| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Soups, Rice, Tofu, Mcrecipe, *new |
4 |
servings |
INGREDIENTS
| 1/2 |
c |
Sliced carrots |
| 1/2 |
c |
Chopped celery |
| 2 |
sm |
Onions; chopped |
| 1 |
c |
Tofu |
|
|
Or half-package |
| 4 |
ts |
Chicken bouillon |
| 1 1/2 |
ts |
Cornstarch |
| 3 |
c |
Cooked wild rice |
| 4 |
c |
Lowfat 1% milk |
| 1 |
ts |
Salt |
| 2 |
tb |
Butter or margarine |
| 1/4 |
ts |
Pepper; or to taste |
INSTRUCTIONS
Pre-cook, onions, and celery slightly in advance. Cook wild rice according
to directions or for about 40 min. in three cups of water. Add prepared
tofu. Combine cornstarch, boullion, and milk. Shake well and add to wild
rice and vegetables. Simmer for about 10 minutes or until flavors are well
blended. Season to taste. Vary vegetables according to family taste or
according to the season. Frozen vegetables can also be used. This is low
calorie and tasty. You can also add slices of cooked chicken or turkey.
Instead of usong the bouillon cubes, you might like to cook a chicken, cool
the broth and remove the chicken fat. Use the broth and chicken for the
soup. This soup can be made ahead of time and refrigerated or frozen. 340
cals, 11g fat
Hanneman Fri, 06/12/98 Surfing Expedition
Notes: Barron Specialties http://www.barronspecialties.com/recipes.htm
Recipe by: Wild Rice Recipes Page
By Kitpath <phannema@wizard.ucr.edu> on Jun 12, 1998, converted by
MM_Buster v2.0l.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”